Pandoro Toast is an easy and delicious alternative to classic Christmas desserts. It’s a scrumptious way to repurpose leftover pandoro slices into a delightful breakfast or snack. My recipe is really simple: slice the pandoro, dunk the slices in eggs and milk, and cook them for a few minutes in a pan. Serve with a sprinkle of sugar and cinnamon, and for those who want to indulge, you can accompany them with a dollop of mascarpone cream.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: New Year's Eve, Epiphany
Ingredients
- 17.6 oz pandoro
- 3.5 oz Nutella®
- 2 eggs
- 0.25 cup milk
- to taste butter
- to taste ground cinnamon
- to taste powdered sugar
How to make pandoro toast
Slice the pandoro, then flatten each slice with a rolling pin.
Spread Nutella on only half of the pandoro slice.
Take each slice and fold it over itself.
In a large pan, melt the butter, then take the prepared pandoro toasts, dip them in the beaten eggs with milk and then place them in the pan with hot butter.
Gently turn them and brown for about 2 minutes on each side.
Serve hot, perhaps garnished with fresh fruit.
Storage of Pandoro Toast
Once cooked, they should be stored in an airtight container in the refrigerator for up to two days.
